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A slice of apple pie on a white plate, with fresh apples and the full pie visible in the background. A traditional apple pie UK recipe with shortcrust pastry.
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5 from 3 votes

Apple Pie (UK Recipe)

Prep Time30 minutes
Cook Time50 minutes
Course: Dessert
Cuisine: American, British
Keyword: Apple, Pastry, Pie
Servings: 8
Author: Baking with Granny

Ingredients

For the Pastry

  • 250 g Butter or Block Margarine
  • 125 g Caster Sugar (Superfine Sugar)
  • 1 Free-range Egg
  • 500 g Plain Four (All-purpose Flour)

For the Filling

  • 1 kg Apples peeled & cored
  • 100 g Caster Sugar (Superfine Sugar)
  • ½ tsp Ground Cinnamon
  • 1 tbsp Cornflour (Corn Starch)
Metric (UK) - Cups (US)

Instructions

For the Pastry:

  • In a large bowl, cream the butter/margarine and sugar together until light and fluffy. Add the egg and mix through.
  • Sift in the flour and combine until the pastry comes together, using your hands to bring together if needs be.
  • Wrap the pastry in cling film and refrigerate until required.

For the Filling:

  • Preheat your oven to 180°c (160°c for fan-assisted ovens, Gas Mark 4 or 3500°F) and grease a 20-22cm loose-bottom pie tin before dusting it with a little excess flour. Set aside.
  • Roughly chop your apples and set aside. In a small bowl, mix the sugar, cinnamon & cornflour and set aside.
  • Take your chilled pastry from the fridge and remove about ⅓ of it, setting it aside for the top of the pie. Roll the remaining pastry on a well-floured work surface until it is big enough to line your pie tin.
  • Gently lift the pastry into your prepared pie tin, pressing it into the edges and use any excess pastry to patch up any breaks or holes.
  • Add your apples to your pastry-lined pie tin, ensuring they are evenly distributed. Sprinkle the sugar mixture on top of the apples.
  • Roll your remaining pastry until it is large enough to cover your pie. Wet the edges of your pie with a little water before transferring the pastry lid to the top, pressing the edges together to seal the pie. Again, patch up any holes or breaks with excess pastry.
  • Trim the edges of the pastry before making a few holes in the top to allow the steam to escape while baking.
  • Bake in your pre-heated oven for around 40-50 minutes, until golden on top.
  • Remove from the oven and sprinkle with some caster sugar whilst still hot. Allow to cool in the tin for a while before slicing and serving while still a little warm.